How to make Khatte Baingan -

Small brinjals cooked in a sour gravy.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Brinjal (बैंगन), Yogurt (दही)

Cuisine : Kashmiri

Course : Main Course Vegetarian

For more recipes related to Khatte Baingan checkout Bharli Vangi, Eggplant Chilli Garlic, Achari Baingan, Baingan ka Bharta . You can also find more Main Course Vegetarian recipes like Sai Bhaji. Thai Vegetable In Red Curry Paneer Yogi Suran ki Sabzi

Khatte Baingan

Khatte Baingan Recipe Card


Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sour

Ingredients for Khatte Baingan Recipe

  • Brinjal 8-10 small

  • Yogurt 1/4 teaspoon

  • Oil 2 tablespoons

  • Asafoetida 1/4 teaspoon

  • Cumin seeds 1 teaspoon

  • Onion seeds (kalonji) 1 teaspoon

  • Fennel seeds (saunf) 1 teaspoon

  • Fresh coriander leaves roughly chopped 1/2 cup

  • Fresh mint leaves roughly chopped 1/2 cup + for garnishing

  • Yogurt 1 1/2 cups

  • Coriander powder 1 tablespoon

  • Red chilli powder 1/2 teaspoon

  • Dried mango powder 1 1/2 teaspoons

  • Salt to taste


Step 1

Peel the stem of the brinjals slightly, but do not separate them.

Step 2

Slit the brinjals from the bottom in a plus sign and soak them in water mixed with a pinch of turmeric powder.

Step 3

Heat 2 tbsps oil in a non stick kadai. Add asafoetida, cumin seeds, onion seeds, fennel seeds and saute till fragrant.

Step 4

Drain the brinjals and add, cover and cook for 8-10 minutes, stirring in between.

Step 5

Grind coriander leaves, mint leaves, green chillies and 3-4 tbsps yogurt to make chutney.

Step 6

Lower heat, add coriander powder, turmeric powder, red chilli powder and amchur and mix.

Step 7

Add salt and mix.Add 1½ cups yogurt and chutney and mix well.

Step 8

Cook for 4-5 minutes or till the gravy thickens.

Step 9

Transfer into a serving bowl, garnish with a mint sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.